Creamy Rotel Sausage Soup.

Ingredients List

2 cans (10 oz / 283g each) Rotel Diced Tomatoes & Green Chilies (original or mild), undrained
4 cups (1 quart) Low-Sodium Chicken Broth or bone broth
8 oz (225g) Cream Cheese, softened and cubed for easy melting
1/2 cup Heavy Whipping Cream

Place a large Dutch oven or heavy-bottomed soup pot over MEDIUM-HIGH heat (around 375°F / 190°C).
Add the ground Italian sausage to the hot pot. Use a wooden spoon or meat chopper to break the meat into small bite-sized crumbles as it cooks.
Cook for 5 to 6 minutes until the sausage is browned throughout and no pink remains.
Add the diced yellow onion directly to the pot with the sausage. Sauté for another 3 to 4 minutes on MEDIUM-HIGH heat until the onions become soft and translucent.
Stir in the minced garlic and cook for 60 seconds until fragrant, taking care not to burn the garlic.

(Note: If there is excessive grease, you can drain a portion of it, but leave a tablespoon or two for extra richness).

Reduce the stovetop setting to MEDIUM heat (around 320°F / 160°C).
Pour in both cans of Rotel diced tomatoes with green chilies, including all the juices from the cans.
Add the Italian seasoning, smoked paprika, garlic powder, and onion powder. Stir well to coat the browned sausage and onions with the spices.
Allow the mixture to simmer for 2 to 3 minutes to let the spices bloom and blend with the tomatoes.

Pour in 4 cups of chicken broth, stirring to combine all ingredients evenly.
Turn the burner to HIGH heat until the liquid reaches a gentle, rolling boil.
Once boiling, immediately drop the heat down to LOW heat intensity (around 200°F / 95°C).
Cover the pot loosely with a lid and let the soup simmer gently for 10 minutes to allow the flavors to deepen.

Remove the lid while maintaining LOW heat intensity.
Add the softened, cubed cream cheese and heavy whipping cream into the pot.
Whisk gently and continuously for 3 to 4 minutes until the cream cheese fully melts and incorporates into the broth, creating a silky, golden-orange creamy soup. (Do not bring the soup back to a hard boil after adding cream, as high heat can cause dairy to curdle).
Taste the broth and season with a pinch of salt and cracked black pepper if desired.

Ladle the hot soup into individual wide rimmed serving bowls.
Sprinkle freshly chopped parsley (or cilantro) over the top for a bright contrast of color and fresh herb flavor.
Optional: Top with a sprinkle of shredded cheddar cheese or a drizzle of chili oil for an extra layer of decadence.

Prevent Curdling: Make sure your cream cheese is at room temperature before adding it to the pot. Cubing it into smaller pieces ensures it melts smoothly into the warm broth without lumpiness.
Spice Adjustment: For a kick of heat, use Hot Italian Sausage and ‘Hot’ Rotel. For a milder family-friendly version, use Mild Italian Sausage and ‘Mild’ Rotel.
Storage Instructions: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove over LOW heat, stirring occasionally to keep the cream base smooth.
Freezing Note: Cream-based soups can separate when frozen and thawed. If you plan to freeze this batch, assemble and cook through Step 3, freeze the base, and add the cream cheese and heavy cream when reheating on the stove.

The following nutritional values are calculated per serving (approx. 1.5 cups / 360g of soup).